Learning Outcomes

When you have studied this session, you should be able to:

  • Define and use correctly all of the key words printed in bold.
  • Describe the factors that contribute to bacterial growth and multiplication.
  • Explain the sources and types of food contamination.
  • Describe the main routes of food contamination.
  • List the types of food spoilage and describe the characteristics of food spoilage in different food items.
Last modified: Monday, 23 June 2014, 12:05 PM